16 oz. spaghetti
1 chopped onion
1 chopped bell pepper
1 can Ro-Tel tomatoes
1 c. or more cooked chicken, cut in pieces
3 cans chicken broth (may take more)
1 pkg. Mexican Velveeta cheese
2 c. grated Cheddar cheese

Cook spaghetti in chicken broth (do not drain). Combine all other ingredients with cooked pasta except Cheddar cheese.

Bake at 350°F for 30 minutes. Top with Cheddar cheese; let melt and serve.